In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl.

Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.

Lightly grease two 9-by-5-inch loaf pans.

Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.

Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves.